Spicy and Refreshing Ssam Vegetable and Tofu Soybean Paste Soup
Hearty and Revitalizing Morning Soup with Ssam Vegetables and Tofu
Start your day with this hearty and refreshing soybean paste soup, featuring the crispness of ssam vegetables and the softness of tofu. It’s a simple yet deeply flavorful soup that will invigorate your morning meal.
Main Ingredients
- Ssam vegetables (lettuce, perilla leaves, etc.) 10 leaves
- Dashi broth (kombu or anchovy) 700ml
- Homemade soybean paste 1 Tbsp
- Tofu 1/3 block
- Green onion, chopped, some
- Cheongyang chili pepper, chopped, 1
- Minced garlic 1/3 Tbsp
Cooking Instructions
Step 1
First, wash the ssam vegetables thoroughly, pat them dry, and then chop them into large, bite-sized pieces (about 3-4 cm). Cutting them too small might reduce the enjoyable texture, so aim for a substantial size.
Step 2
In a pot, bring 700ml of dashi broth (made from kombu or anchovies) to a boil over high heat. Once the broth is boiling, place 1 Tbsp of homemade soybean paste in a fine-mesh sieve and stir it into the broth to dissolve. Sieving the paste ensures a smooth and lump-free soup.
Step 3
As the broth with dissolved soybean paste comes back to a boil, add the large-chopped ssam vegetables and cook for about 1-2 minutes until they slightly wilt. Once the ssam vegetables begin to soften, add the tofu, cut into bite-sized cubes. Continue to simmer until the tofu floats to the surface.
Step 4
When the tofu has floated, reduce the heat to medium-low. Add the chopped green onion, 1/3 Tbsp of minced garlic, and 1 Cheongyang chili pepper for a spicy kick. Let the soup simmer for a little longer to allow all the flavors to meld together.
Step 5
While the soup is simmering, skim off any foam or impurities that rise to the surface using a ladle or skimmer to ensure a clean and clear broth. Finally, taste the soup and adjust seasoning with salt or additional soybean paste if needed before serving.
